Crispy Leftover Mashed Potato Waffles Easy Savory Breakfast Recipe

Let me tell you, the smell of crispy, golden waffles sizzling on the griddle, but with a twist—made from leftover mashed potatoes—will have your whole kitchen buzzing with anticipation. The first time I made these Crispy Leftover Mashed Potato Waffles, I was honestly a bit skeptical. I mean, waffles from mashed potatoes? But after the first bite, there was this moment where I paused, took a deep breath, and just smiled because I knew I’d stumbled on something truly special.

Years ago, when I was knee-high to a grasshopper, my grandma used to make the most comforting potato dishes, but she never quite tried this method. I discovered this gem on a rainy weekend when I wanted to reinvent my leftover mashed potatoes instead of just nuking them in the microwave. My family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). It’s dangerously easy to whip up, and the crispy edges with that soft interior? Pure, nostalgic comfort.

You know what makes this recipe a keeper? It’s perfect for those mornings when you’re craving something savory and a little different, or when you want to brighten up your Pinterest breakfast board without breaking a sweat. I tested this recipe multiple times (in the name of research, of course), and it’s become a staple for family gatherings, quick breakfasts, and even brunch parties. Trust me, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

Honestly, these Crispy Leftover Mashed Potato Waffles are a game-changer. After trying countless variations and perfecting the balance, here’s why this recipe stands out:

• Quick & Easy: Comes together in under 20 minutes, making it ideal for busy mornings or last-minute cravings.
• Simple Ingredients: No fancy shopping trips—just pantry staples and your trusty leftover mashed potatoes.
• Perfect for Breakfast or Brunch: They bring a savory twist that’s sure to impress your family or guests.
• Crowd-Pleaser: Kids and adults alike go crazy for the golden crispy exterior and creamy inside.
• Unbelievably Delicious: The texture combo is comfort food at its best—crispy, soft, and flavorful.

This isn’t just another potato waffle recipe. The trick is blending in a touch of sharp cheddar and green onions to give it a flavor boost, plus a pinch of seasoning that hits just right. Whether you’re using classic mashed potatoes or a healthier version with Greek yogurt, the waffles come out perfect every time. They’re the kind of dish that makes you close your eyes after the first bite and savor the moment—comfort food reimagined.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are probably already sitting in your kitchen, making it a perfect way to avoid waste and enjoy something tasty.

• Leftover mashed potatoes (about 2 cups or 450 g; should be cooled and slightly firm)
• Large egg (room temperature; helps bind the mixture)
• All-purpose flour (1/4 cup or 30 g; adds structure; can substitute with almond flour for gluten-free)
• Sharp cheddar cheese (1/2 cup or 60 g, shredded; gives a savory richness)
• Green onions (2 stalks, thinly sliced; adds a fresh bite)
• Salt and freshly ground black pepper (to taste)
• Garlic powder (1/2 teaspoon; optional but recommended for depth)
• Butter or cooking spray (for greasing the waffle iron)

I usually go for a good-quality sharp cheddar like Tillamook or Cabot because it melts beautifully and has that perfect tang. If you want to switch up the flavor, try smoked gouda or pepper jack. For a dairy-free twist, omit the cheese and add a tablespoon of nutritional yeast for that umami kick.

Equipment Needed

• Waffle iron: A classic Belgian waffle maker works best for crispy, thick waffles. If you don’t have one, a regular waffle maker will do fine.
• Mixing bowl: A medium-sized bowl to combine all the ingredients.
• Whisk or fork: For beating the egg and mixing the batter.
• Measuring cups and spoons: To get your proportions just right.
• Spatula: To spread and remove the waffles from the iron gently.

Honestly, if you’re on a budget, there are plenty of affordable waffle makers out there that get the job done without fuss. I’ve had my trusty waffle iron for years, and a quick wipe down after cooking keeps it in great shape. For non-stick maintenance, I recommend a light brush of melted butter before each batch—it makes all the difference.

Preparation Method

1. Preheat your waffle iron: Plug it in and let it heat up while you prep your batter. This usually takes about 5 minutes depending on your model.
2. Mix the mashed potatoes: In a medium bowl, add 2 cups (450 g) of leftover mashed potatoes. The potatoes should be cooled and firm enough to hold shape but not dried out.
3. Add the egg: Crack in one large egg (50 g), and whisk it into the potatoes until fully incorporated. This helps bind everything together.
4. Incorporate the flour: Add 1/4 cup (30 g) of all-purpose flour and stir well. The mixture should be thick but spreadable. If it’s too wet, add a bit more flour, one tablespoon at a time.
5. Stir in the cheese and green onions: Fold in 1/2 cup (60 g) shredded sharp cheddar and 2 thinly sliced green onions. These add wonderful flavor and a little texture.
6. Season: Sprinkle in 1/2 teaspoon garlic powder, salt, and pepper to taste. Give everything a good stir so the seasoning is evenly spread.
7. Grease the waffle iron: Brush the plates lightly with melted butter or spray with a non-stick cooking spray to prevent sticking.
8. Cook the waffles: Spoon about 1/2 cup (120 ml) of the mixture onto the center of the waffle iron. Close the lid gently and cook for 4-5 minutes or until the waffle is golden brown and crispy. Cooking times can vary, so check the first one carefully.
9. Remove and serve: Use a spatula to lift the waffle out carefully. Let it cool slightly on a wire rack to keep it crisp. Repeat with the remaining batter.

Pro tip: If your waffles seem to stick, let the iron heat a little longer and make sure it’s well greased. Also, avoid opening the waffle iron too soon, or they can fall apart. The smell while cooking is just heavenly, and you’ll know they’re ready when you see that beautiful golden crust forming.

Cooking Tips & Techniques

To get those perfect Crispy Leftover Mashed Potato Waffles, here’s what I’ve learned from a few kitchen mishaps (and lucky wins):

• Don’t skip the egg: It’s the magic binder that holds the waffles together. I once tried without it, and they fell apart faster than you can say “breakfast.”
• Flour is your friend: If your mashed potatoes are extra creamy or wet, adding a bit more flour will give structure. Just don’t overdo it, or your waffles get dense.
• Preheat the waffle iron thoroughly: A hot iron means crispy edges. If you rush this step, expect soggy results.
• Butter up the iron: A generous coating prevents sticking and adds flavor. Non-stick sprays are fine, but butter gives that extra golden crust.
• Timing matters: Resist the urge to open the waffle iron early—patience rewards you with a crispier waffle.
• Multitasking tip: While the waffles cook, start prepping your toppings or sides to save time.

Honestly, once I nailed these tips, making Crispy Leftover Mashed Potato Waffles became a breeze. You’ll get consistent results every time, and your kitchen will smell like morning bliss.

Variations & Adaptations

One of the best things about this recipe is how easy it is to customize. Here are a few variations I’ve tried and loved:

• Gluten-Free: Swap all-purpose flour for almond flour or gluten-free baking mix. The texture is slightly different but still delicious.
• Vegan-Friendly: Use flax egg (1 tbsp flaxseed meal + 3 tbsp water) instead of egg and dairy-free cheese. Coconut yogurt mixed into the potatoes adds creaminess.
• Herb-Infused: Add fresh herbs like rosemary, thyme, or chives for an extra punch of flavor. I especially love rosemary for a rustic touch.
• Spicy Kick: Mix in a pinch of cayenne or smoked paprika to the batter for some heat. Perfect if you enjoy a little zing in your breakfast.
• Sweet Potato Version: Substitute mashed sweet potatoes for a sweeter, vitamin-packed waffle. Pair with a dollop of sour cream or yogurt.

In one of my recent experiments, I added caramelized onions and crumbled bacon to the batter. The smoky, sweet, and savory layers were incredible and made these waffles a full meal on their own. Feel free to get creative and adjust based on what’s in your fridge!

Serving & Storage Suggestions

These Crispy Leftover Mashed Potato Waffles are best served warm right off the waffle iron, but they hold up well too. I like to serve them with a dollop of sour cream or a drizzle of hot sauce for a little kick. They also pair beautifully with eggs, sautéed mushrooms, or a fresh green salad for a balanced meal.

If you want to store leftovers, pop them into an airtight container in the fridge for up to 3 days. To reheat, a quick toast in your toaster or a few minutes under the broiler brings back the crispiness nicely without drying them out. For longer storage, freeze the waffles separated by parchment paper, and reheat straight from frozen.

Keep in mind that the flavors deepen overnight, so if you make them ahead, the savory notes become even more pronounced. Just re-crisp them before serving, and you’ll have a breakfast that tastes freshly made.

Nutritional Information & Benefits

On average, one crispy leftover mashed potato waffle contains approximately:

Nutrient	Amount (per waffle)
Calories	150–180 kcal
Protein	6–8 g
Carbohydrates	20–25 g
Fat	5–8 g
Fiber	2–3 g

Potatoes are a good source of vitamin C, potassium, and fiber when eaten with the skin (though mashed potatoes usually lose some fiber). Cheese adds calcium and protein, boosting the nutritional profile. This recipe can be tweaked for gluten-free or dairy-free diets to accommodate various dietary needs.

From a wellness perspective, repurposing leftovers into a satisfying breakfast reduces food waste and helps keep meal prep practical. The balance of carbs, protein, and fat provides lasting energy and comfort to start your day right.

Conclusion

So, if you have leftover mashed potatoes gathering in your fridge, don’t just let them sit there. Turn them into these crispy, golden, and downright delicious Crispy Leftover Mashed Potato Waffles. They’re easy to make, packed with flavor, and perfect for a savory breakfast that feels special without the fuss.

I love how this recipe lets you customize so easily—whether you want to add herbs, spice, or make it vegan-friendly, it’s all up to you. Honestly, it’s become one of my go-to ways to treat leftovers and impress my family with minimal effort.

Give it a try, and when you do, please come back and let me know how it went! Share your tweaks, your favorite toppings, or even your first crispy bite moment. You’re going to love this savory twist on breakfast, and I can’t wait for you to enjoy it as much as we do.

FAQs about Crispy Leftover Mashed Potato Waffles

Can I use freshly made mashed potatoes for this recipe?

Absolutely! Just make sure they’re cooled and somewhat firm so the batter holds together well.

How do I prevent the waffles from sticking to the iron?

Grease your waffle iron generously with butter or non-stick spray before cooking each waffle. Also, ensure the iron is fully preheated.

Can I make these waffles ahead of time?

Yes! Store cooked waffles in the fridge for up to 3 days or freeze them. Reheat in a toaster or oven to restore crispiness.

What if I don’t have a waffle iron?

You can try cooking the batter in a skillet like potato pancakes, but the texture and shape will be different.

Are these waffles suitable for gluten-free diets?

They can be! Use gluten-free flour or almond flour instead of all-purpose flour to make them gluten-free.

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